Description
Creamy Smothered Chicken and Rice is a cozy one-pan comfort dinner made with tender chicken chunks simmered in a rich cream sauce with onion, garlic, broth, paprika, thyme, and a touch of cayenne, then served hot over fluffy rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced tomatoes, optional
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper, adjusted to taste
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, then sauté until the onion becomes soft and translucent.
- Add the chicken chunks to the skillet and brown them evenly on all sides.
- Pour in the chicken broth and heavy cream, then add the diced tomatoes if using.
- Stir in paprika, dried thyme, and cayenne pepper until evenly combined.
- Cover the skillet and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Serve hot over cooked rice and spoon the creamy sauce generously over the top.
Notes
- Use chicken thighs for a juicier, richer result.
- Reduce or omit cayenne pepper for a milder family-friendly version.
- For a lighter option, substitute heavy cream with coconut milk.
- Avoid boiling the cream sauce over high heat to keep it smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months and reheat gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 115 mg